Antipastosandwicheswithgoatcheese Recipes

WARM GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
• Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

ANTIPASTI SANDWICH

Steps:

• Sprinkle a double layer of paper towels with salt and place zucchini on top. Sprinkle with salt and roll up like a newspaper. Let sit 10 minutes to draw out excess liquid.
• Over a low gas flame or under the broiler, roast bell pepper until skin is charred, 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let sit 10 minutes. Rub bell pepper with a paper towel to remove skin, then core, discard seeds, and slice flesh into strips.
• Pull out about 2 cups bread from inside loaf halves. In a food processor, combine beans, garlic, lemon juice, and oil and puree until smooth. Season with salt and pepper. Completely cover inside of both bread halves with an even layer of bean puree.
• Arrange zucchini on bottom half of bread. Top with mortadella, parsley, roasted pepper, artichokes, Parmesan, and pepperoncini. Sandwich with top half of bread and wrap tightly in plastic. Place on a baking sheet in refrigerator. Place another baking sheet on top and weight with several heavy cans. Let sit at least 3 hours (or up to overnight). To serve, unwrap and cut into wedges with a serrated knife.

ANTIPASTO BAKE

Steps:

• Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish., Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper., Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.

ANTIPASTO SANDWICH

Steps:

• Cut the bread horizontally into 5 slices.
• Lay a large piece of plastic wrap on your work surface, the place the bottom layer of bread in the center.
• Spread with a thin coat of mayonnaise (all layers will get a thin coat- this keeps the bread from getting soaked with juices), 1/2 the romaine, the roasted red peppers and the onion.
• Add the next slice of bread, coat with mayonnaise, then all the provolone and salami.
• Add the next slice, coat with mayo, then the remaining romaine, and the mortadella.
• Next slice, mayo, tomato, coppa.
• Top with the last slice of bread, press down on the sandwich lightly with your hands.
• Wrap very tightly in plastic wrap, and refrigerate for at least 1 hour, but preferably 3-4.
• Slice and serve with the olives and pepperoncini.

ANTIPASTO GRILLED CHEESE SANDWICH

Steps:

• Blot dry the roasted red pepper.
• Slice the marinated artichoke heart in half, then press it to flatten.
• Set these ingredients aside.
• Melt butter in a non stick skillet over med/low heat.
• Dip one side of each slice of bread in the melted butter and set aside.
• Place one slice of bread, buttered side down, in the skillet.
• Top with mozzerella, salami, roasted red pepper, and artichoke halves.
• Place other piece of bread ontop, buttered side up, and grill for about 2 minutes, pressing down on the sandwich the entire time. Check to see that the bottom is browning. Then flip the sandwich over and repeat cooking process to brown the other side.
• Slice in half and serve warm.
• Enjoy!